Here's his fry station.
After Mr. Hawthorne shucked the oysters,
he left them in their likker until ready to fry.
Then he dredged them in the flour mixture,
shaking off the excess,
and dropped them one by one into the hot oil.

These should fry up in about a minute.
If not, then your oil isn't hot enough.
If you don't have a thermometer,
use a wooden utensil.
Stick the end of a wooden fork or spoon
into the hot oil and watch for the bubbles.
Bubbles should vigorously bubble out of the spoon
when the temperature is hot enough.

Drain on paper towels.

Rocquie's cabbage salad was the perfect accompaniment
to these oysters.